I love the traditional madeleines, with their vibrant golden colour. They are good any time, anywhere and I have to say they are very hard to beat. However, when I came across a recipe for madeleines that combines chocolate, hazelnuts and my favourite Seville orange marmalade, I knew I had to give it a go.
The recipe is by Sarah Randell, from her ‘Marmalade. A bittersweet cookbook,’ which I highly recommend. This wonderful chocolate version produces madeleines that are slightly crisp on the outside and insanely spongy and soft on the inside. And every bite taken into these small cushiony cakes reminds me how much I love simple, unassuming and real baking.
The Seville orange marmalade is almost here and if you want to make your own marmalade, you can find the recipe here.
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- 50 g dark chocolate, 70% cocoa solids
- 50 g light muscovado sugar
- 40 g unsalted butter (plus extra for greasing)
- 25 g self-raising flour
- 25 g blanched hazelnuts
- 2 tbsp Seville orange marmalade (or any other marmalade of your choice)
- 1 medium egg
- 1/4 tsp baking powder
- pinch of salt
Ingredients
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- Preheat the oven to 180°C. Scatter the hazelnuts on a baking tray and bake for 6-7 minutes, until golden, then leave to cool.
- Put the marmalade into a small heatproof bowl and finely chop any large shreds of peel. Chop the chocolate, cut the butter into small pieces, and add those to the bowl too. Put the bowl over a pan of barely simmering water. Leave to gently melt, stirring now and then. When ready, take the bowl off the heat. Meanwhile, whiz the hazelnuts in a blender until very finely chopped and sift the flower (sifting is very important!) into a bowl with the baking powder and a pinch of salt.
- Next, using an electric hand whisk, whisk the egg and sugar together in another bowl till they are mousse-like texture; this will take about 5 minutes.
- Add half the chocolate mixture, half the nuts and half the flour to the beaten egg, folding them in gently. Add the rest of the ingredients and fold in again.
- Grease your madeleine mould well with butter and fill it in with the mixture. Depending on whether you're using a mini mould or a traditional one, the baking time will vary (it should usually be between 8-12 minutes). Cool the madeleines briefly in the mould before turning them out on to a wire rack. Enjoy!
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